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Recovery of consciousness in hogs stunned with CO2: Physiological responses.

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Title: Recovery of consciousness in hogs stunned with CO2: Physiological responses.
Authors: Bolaños-López, D.1, Mota-Rojas, D.2 dmota100@yahoo.com.mx, Guerrero-Legarreta, I.3, Flores-Peinado, S.4,5, Mora-Medina, P.4, Roldan-Santiago, P.2,6, Borderas-Tordesillas, F.2, García-Herrera, R.7, Trujillo-Ortega, M.5, Ramírez-Necoechea, R.2
Source: Meat Science. Oct2014, Vol. 98 Issue 2, p193-197. 5p.
Subjects: Swine, Physiological effects of carbon dioxide, Meat industry, Exsanguination, Comparative studies
Abstract: The objective of the present study was to determine the impact of recovering consciousness on physiological responses in hogs stunned with different concentrations of CO2. A total of 1336 pigs were moved into a CO2 anaesthesia chamber for 90s. The remaining pigs were assigned to 3 groups according to the CO2 concentration used for stunning: 85, 90 or 95%. Each group was then further divided into 2 sub-groups: those exsanguinated during the first 60s after leaving the chamber without recovering consciousness (WRC); and those exsanguinated after more than 60s that recovered consciousness (RC). The blood pH of the RC pigs decreased below 7.08, but their blood levels of Ca2+ (>1.59mmol/L), glucose (>159.79mg/dL), and lactate (>103.52mg/dL) all increased when compared to reference values (RV) (P<0.05). Therefore, a greater metabolic and energy imbalance occurs during exsanguination when pigs recover consciousness. In conclusion, exsanguination should be performed immediately upon the pigs leaving the CO2 chamber. [ABSTRACT FROM AUTHOR]
Copyright of Meat Science is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: Recovery of consciousness in hogs stunned with CO&lt;subscript&gt;2&lt;/subscript&gt;: Physiological responses.
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Meat+Science%22&quot;&gt;Meat Science&lt;/searchLink&gt;. Oct2014, Vol. 98 Issue 2, p193-197. 5p.
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  Data: The objective of the present study was to determine the impact of recovering consciousness on physiological responses in hogs stunned with different concentrations of CO2. A total of 1336 pigs were moved into a CO2 anaesthesia chamber for 90s. The remaining pigs were assigned to 3 groups according to the CO2 concentration used for stunning: 85, 90 or 95%. Each group was then further divided into 2 sub-groups: those exsanguinated during the first 60s after leaving the chamber without recovering consciousness (WRC); and those exsanguinated after more than 60s that recovered consciousness (RC). The blood pH of the RC pigs decreased below 7.08, but their blood levels of Ca2+ (&gt;1.59mmol/L), glucose (&gt;159.79mg/dL), and lactate (&gt;103.52mg/dL) all increased when compared to reference values (RV) (P&lt;0.05). Therefore, a greater metabolic and energy imbalance occurs during exsanguination when pigs recover consciousness. In conclusion, exsanguination should be performed immediately upon the pigs leaving the CO2 chamber. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Meat Science is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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